Cheezey Cauliflower Gratin (Vegan)

pot of vegan gratin

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

October 13, 2022

French Inspired: Vegan Cheezey Cauliflower & Cannelini Bean Gratin

When I was in high school, I did an exchange in Normandy, France. It was one of the most rewarding experiences of my life. It was my first time away from home and a little bit of a culture shock at first. But for the first time, I was relishing the finer things in life, the little things, like fashion and food. The trip influenced me so much that I later went on to study fashion design at university. I like to think that the reason I now make recipes is also partly because of the delicious food my French host family served me.

After going vegan, I decided I wanted to recreate vegan versions of some of my favourite dishes from France. This is a challenge as most French dishes use a lot of butter, cheese or cream, but I think I’ve managed to recreate the perfect balance of cheesey flavours in this gratin without the dairy!

Ingredients for vegan gratin laid out on a bench

This vegan take on a comforting French classic gratin is creamy, filling and simple to prepare. It’s also a lighter, healthier alternative to the dairy-heavy classic.

What is gratin?

Gratin is a dish that is usually made with cheese and vegetables. The vegetables are cooked in a cheese sauce and then it is put in the oven to bake.

This vegan recipe for a cheesy cauliflower and cannelini bean gratin is comforting and filling. It is French inspired and lighter than regular gratin. The cheese sauce is made with plant-based margarine or butter, soy milk, dijon mustard and nutritional yeast. As a result, the gratin has a cheesy flavour without the dairy. The vegetables are seasoned well, roasted until golden brown and then mixed with cannelini beans. The mixture is topped with breadcrumbs and is baked in the oven on the grill/broil setting until the crumb is golden brown.

This gratin would be perfect for a winter meal. It is hearty and warming and would satisfy any cheese cravings. The panko breadcrumbs give it a delicious crispy texture.

What do you need to make Cheezey Cauliflower & Cannelini Bean Gratin?

The flavours of this vegan gratin are cheesy and comforting with a satsifyingly crispy breadcrumb topping. To make this Cheezey Cauliflower & Cannelini Bean Gratin you will need some vegetables, garlic, soy milk, mustard, nutritional yeast, cannelini beans and panko bread crumbs. Here’s your shopping list:

  • Canned cannellini beans
  • Small head of cauliflower
  • White potatoes
  • Plant-based margarine or butter
  • Brown onion
  • Garlic
  • Soy milk
  • Vegetable stock powder
  • Dijon mustard
  • Nutritional yeast
  • Panko breadcrumbs
  • Fresh thyme
  • Olive oil
  • Spices (cumin, cayenne pepper, salt, pepper, smoked paprika, garlic powder, ground coriander)

Ingredients for vegan gratin laid out on a bench

Key Ingredients Overview

Canned cannellini beans

Cannellini beans are a type of white kidney bean.They are also known as fagioli and haricots blancs and are popular in Italian, Greek and French cuisines. These small beans have a creamy texture with a mellow, nutty flavor. Canned cannellini beans are a perfect ingredient for this vegan gratin recipe. They are conveniently pre-cooked, fat free and a good source of protein, fiber, folate, iron and magnesium.


Cauliflower is a popular vegetable in French cuisine. It it has a delicious, slightly sweet flavor and is often used in dishes like cauliflower gratin or cauliflower soup. It pairs well with creamy sauces and cheese, making it the perfect ingredient for a comforting gratin dish.

Cauliflower is also a cruciferous vegetable. Cruciferous vegetables are high in nutrients and antioxidants, and they have anti-inflammatory properties. Cauliflower is low in calories and carbs, but it is high in fiber, vitamin C, K and B6. It also contains omega-3 fatty acids and glucosinolates, which are cancer-fighting compounds.

White potatoes

Potatoes are popular in French cuisine because they are versatile and can be used in a variety of dishes. They can be boiled, mashed, or fried, and they taste great with sauce or gravy. Potatoes work perfectly in this gratin to make it filling and hearty. As a bonus, potatoes are also a good source of fiber and potassium.

Nutritional yeast

Nutritional yeast is a deactivated yeast, meaning it’s no longer a living organism. It’s often sold in the form of a yellow powder and has a cheesy, nutty flavor. It’s an essential ingredient in this Cheezey Cauliflower and Cannelini Bean Gratin as it gives the sauce its rich cheese-like flavour and is the perfect parmesan replacement.

Nutritional yeast is a great source of B-12 for vegans, and contains other nutrients like protein and zinc. Additionally, it’s also low in calories and sodium, which makes it a healthy addition to any diet. It can be found in natural food stores or the health food aisle of most major supermarkets.


A serve of this Cheezey Cauliflower & Cannelini Bean Gratin contains approximately 221 calories, 27 grams of carbs, 7 grams of fat and 9 grams of protein per serving.

Storage instructions

The cauliflower gratin can be stored in the refrigerator, covered for up to four days. Reheat in the microwave for convenience, or if you prefer a crispy topping, place it back in the oven using the grill/broil setting.


Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by using gluten-free breadcrumbs.

Q: Can I use almond milk instead of soy milk?

A: Yes, you can use any milk of your choice, however keep in mind the flavour will affect the end result. Almond milk is quite savoury, but is less creamy than soy milk, so the sauce may not be as rich. I would avoid using any sweetened or naturally sweet milks like coconut milk, rice milk, oat milk or sweetened soy milk.

Q: I don’t have all the ingredients on hand. What can I substitute?

A: The recipe is definitely best when you have the right ingredients, but you could try these in a pinch:

  • Butter beans instead of cannelini beans
  • Broccoli instead of cauliflower
  • Any plain, mild plant-based milk instead of soy milk